Back Bar | Pisco Sour Sorbet

Half libation, half dessert, this recipe transforms the Pisco Sour into an icy sorbet. The booze doesn't overpower, making it an addicting warm-weather treat.

Recipe adapted from Lynette Marrero, Peels, New York City

Pisco Sour Sorbet
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Make this Pisco Sour Sorbet from Lynette Marrero at Peels in New York City.
Servings
6
servings
Ingredients
  • ¼ cup finely grated lime zest, plus more for serving
  • ¼ cup finely grated lemon zest, plus more for serving
  • 1½ cups superfine sugar
  • ½ teaspoon rose water
  • ¼ cup fresh lime juice
  • ¼ cup fresh lemon juice
  • 1 cup club soda
  • 1 egg white
  • ¼ cup BarSol Pisco
  • 2 dashes Angostura bitters, plus more for serving
  • Pinch of freshly grated cinnamon, plus more for serving
  • 6 hollowed-out lime or lemon halves
Directions
  1. In a food processor, combine the lime and lemon zests with the sugar and rose water and blend until well incorporated. In a saucepan set over medium-low heat, combine the sugar mixture with the 1½ cups water and bring to a simmer. Reduce the heat to low and cook, stirring occasionally, until the sugar is completely dissolved. Cool the mixture to room temperature, pour into an airtight container, add the lime and lemon juice and club soda, and refrigerate until chilled.
  2. In a small bowl, beat the egg whites until they form stiff peaks. Whisk in the pisco, bitters and cinnamon. Remove the citrus syrup mixture from the refrigerator and pour into the egg-white mixture, beating to combine. Following the instructions on an ice cream machine, freeze the sorbet until thick and creamy.
  3. To serve, fill the hollowed-out lemons or limes with scoops of the sorbet and garnish with a few drops of bitters, more grated cinnamon, and more lime and lemon zest.
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